Turkey Squash Spaghetti

1 butternut squash, cut into 1 inch cubes
2 tablespoons olive oil
1 yellow or white onion, chopped
1 clove garlic, minced
450g of minced turkey
1 - 1 1/2 cups almond milk
1 cup mushrooms, chopped
1 tablespoon dried basil
1 tablespoon dried rosemary
Salt, to taste
Black pepper, to taste
2 spaghetti squash, cut in half length-wise and seeds removed

1. Bring approximately 1 quart of water to a boil in a large pot. Boil butternut squash for 5-10 minutes, or until squash is cooked through and can be easily poked with a fork.

2. Remove squash from heat, drain, and put squash in blender. Add almond milk and blend until smooth. The amount of almond milk may vary depending on the size of your squash and your tastes. Add enough so that you are able to puree the squash.

3. Heat olive oil in a large sauce pan, add onion and garlic. Saute 2-3 minutes or until translucent. Add ground turkey, break up with a spatula and brown for approximately 5 minutes, drain.

4. In sauce pan, combine turkey mixture, pureed squash, mushrooms, rosemary, basil, salt and pepper. Bring to a boil, stirring occasionally. Reduce heat and simmer.

5. While your sauce is simmering, in a large pot bring approximately 2 quarts of water to a boil (or enough water to cover the spaghetti squash halves).

6. Boil spaghetti squash, covered, for 20-25 minutes.

7. Remove spaghetti squash from water and scoop out insides with a spoon or fork.

8. Serve sauce poured over spaghetti squash and enjoy!



Recipe by Crave Paleo